Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup pumpkin purée
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Maple Cream Cheese Drizzle

• 4 oz cream cheese, softened
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract
• 3/4 cup powdered sugar
• 2–3 tbsp milk (to thin)

Instructions

1. Preheat oven to 350°F / 175°C. Grease and line a 9×13 in (23×33 cm) pan with parchment.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. In another bowl whisk pumpkin, oil, both sugars, eggs, and vanilla until smooth.
4. Stir dry ingredients into wet just until combined. Spread batter evenly in the pan.
5. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
6. Drizzle: Beat cream cheese with maple syrup and vanilla until creamy. Mix in powdered sugar; add milk 1 tbsp at a time until pourable.
7. Drizzle over cooled slab. Chill briefly, then cut into bars and serve.

Notes & Tips

• For extra maple punch, add 1/4 tsp maple extract to the drizzle.
• Swap in pumpkin pie spice (2 tsp) in place of the individual spices.
• Bars keep 3–4 days covered in the fridge; freeze (undrizzled) up to 2 months.

Enjoy! وإذا حبيت المزيد من الوصفات، قول لي 💛